Read the full story: Entertaining With Sara Dickerman
Photos by Belathée Photography
- 1 1/2 cups buckwheat flour
- 1/2 cups all-purpose flour
- 1 tsp fine sea salt
- 1 tsp sugar
- 1 tsp rapid rise yeast
- 2 cups milk, room temperature
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1/4 tsp baking soda
- oil or clarified butter, for greasing
- maple syrup or powdered sugar and butter, for serving
- Whisk together buckwheat and white flours, salt, sugar, and yeast. In another bowl, pour the butter into the milk, whisking vigorously as you go. Add milk and butter mixture to the flour mixture and whisk to thoroughly combine. Cover the bowl and leave out overnight.
- In the morning, heat a nonstick waffle iron and grease it with an oiled paper towel (use tongs to avoid a burn). The overnight batter will be bubbly and inflated. Whisk eggs and baking soda into batter. Pour 1/4 cup batter into each waffle compartment on the iron and let the batter set for a half a minute. Lower lid; cook until very crisp and lightly browned. Repeat with remaining batter.
- Once cooled, you can wrap any leftover waffles well and store them in the freezer. Pop them in the toaster to reheat. If you don’t make the topping below, serve with maple syrup, powdered sugar, and/or butter.
Roasted Rhubarb Compote
- 1 tsp minute tapioca
- 2 pounds rhubarb, cut into 3″ lengths
- 1/2 cup sugar
- zest of one orange
- 4 tbsp plum or apricot jam (the tangier the better!)
- crème fraîche, for serving
- powdered sugar, for serving
- Preheat oven to 350 F.
- Stir the tapioca together with a tablespoon of cold water and let soften for 10 minutes.
- In a 9×13″ glass or earthenware dish, toss together the tapioca mixture, rhubarb, sugar, orange zest, jam, and salt. Place in the oven and roast for 35-40 minutes, until the rhubarb is soft, but not completely formless and the juices are thick and savory. Pluck out the orange zest before serving.
- Serve on waffles with crème fraîche and/or powdered sugar.